Fresh tagliatelle with garlic, rucola and sundried tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Extra virgin olive oil |
| 6 | Cloves garlic,; thinly sliced | |
| 18 | Sundried tomato halves,; thinly sliced | |
| ¼ | cup | Dry white wine |
| 1 | pounds | Fresh Tagliatelle,; preferably homemade |
| 2 | bunches | Rucola, stemmed, washed and spun dry; to yield 4 cups |
Directions
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
In a 12-inch sautJ pan, heat olive oil over medium heat. Add garlic and cook until light golden brown. Add sundried tomato pieces and wine and remove from heat. Drop tagliatelle into boiling water and cook until tender (about 1 minute). Drain pasta in colander and pour into pan with sundried tomatoes. Return to heat and toss in the rucola, stir gently for about 30 seconds until rucola is slightly wilted and serve immediately. Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5680 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak <meginny@...>